Red Pepper Fish Chowder Recipe
July 12, 2014
Almost any white-fleshed fish may be used in this hearty chowder. You can just buy the most economical when you shop. Halibut, rock fish and sole work well.
You can make this dish a day ahead and reheat. To use this chowder as an easy party entree, simply add a salad, some crusty bread and a dessert.
Red Pepper Chowder
Yield: 4 servings
- 1/4 cup butter or margarine
- 2 medium size onions, chopped
- 1/2 pound button mushrooms, sliced
- 1 tablespoon lemon juice
- 2 large red bell peppers, stemmed, seeded, and cut into thin strips
- 4 cups chicken broth
- 1 pound potatoes, peeled and sliced
- 2 tablespoons cornstarch stirred into 2 tablespoons cold water
- 1 cup sour cream
- 2 pounds white fish, boned and skinned, cut into bite size chunks
- 1/4 cup minced parsley
- salt and pepper to taste
- lemon wedges
1. Melt butter in a 4-5 qt. soup pot over medium-high heat.
2. Add onions, mushrooms, lemon juice and bell peppers. Cook, stirring, until vegetables are barely soft. About 10 minutes.
3. Add broth and potatoes. Bring to a boil over high heat, then reduce heat,cover, and simmer until potatoes are tender, about 15 minutes.
4. Stir together the cornstarch-water mix and the sour cream. Gradually stir in 3 or 4 tablespoons of the hot soup liquid. Then, stirring constantly, stir the mix back into the soup pot and bring back to a boil.
5. >Rinse fish, pat dry and cut into chunks. Add fish and parsley to soup. Bring back to a boil, reduce heat, cover and simmer until fish flakes when prodded with a fork, about 2 minutes.
6. Season to taste with salt and pepper.
7. Serve hot with lemon wedges on the side.